Line 9-inch pie pan with prepared pie crust and flute edges; set aside.
For topping, combine brown sugar and softened butter in small bowl and mix together until crumbly. Stir in pecans; set aside.
For filling, combine all remaining ingredients in a large bowl and beat together until smooth. Pour onto prepared crust and evenly sprinkle topping over the filling.
Bake at 350°F for 50 to 60 minutes or until the filling is set. Cool to room temperature. Serve as is or with your favorite topping.
Ingredients
- 1 prepared pie crust for 9-inch pie
Procedure
Topping
- 1/2 Cup brown sugar, packed
- 2 Tablespoons butter, softened
- 1/2 Cup pecans, chopped
Filling
- 2 eggs, whole
- 1 Can pumpkin solid packed
- 1 Cup eggnog, prepared
- 1/4 Cup sugar, granulated
- 1/2 Teaspoon salt, table
- 1 Teaspoon cinnamon, ground
- 1/2 Teaspoon ginger, ground
- 1/2 Teaspoon nutneg, ground
- 1/2 cloves, ground
- 1 Cup California raisins
Nutrition Facts Per Serving
Calories 400 (Calories from Fat 40%); Total Fat 18 ( Saturated Fat 6; Trans Fat 0; ); Cholesterol 80; Sodium 370; Potassium 316; Total Carbohydrate 55; Dietary Fiber 4; Sugars 40; Protein 6; Calcium 103; Iron 2;Try Another Recipe
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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are great food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- by James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.